Functional properties of parsley fortified homemade Turkish noodles (Erişte)

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

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Pickle and Chutney Development from Fresh Hog Plum (Spondias dulcis)

Journal of Environmental Science and Natural Resources ◽

10.3329/jesnr.v5i2.14604 ◽

2013 ◽

Vol 5 (2) ◽

pp. 67-72

Author(s):

MHR Bhuiyan

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Moisture Content ◽

Salt Concentration ◽

Storage Stability ◽

Sugar Concentration ◽

Initial Concentration ◽

Overall Acceptability ◽

Changes caused by heat treatment in chemical composition and some physical properties of acacia hybrid sapwood

Holzforschung ◽

10.1515/hf.2010.118 ◽

2011 ◽

Vol 65 (1) ◽

pp. 67-72 ◽

Cited By ~ 26

Author(s):

Vu Manh Tuong ◽

Jian Li

Keyword(s):

Heat Treatment ◽

Chemical Composition ◽

Physical Properties ◽

Water Absorption ◽

Degradation Products ◽

Interactive Effect ◽

Treatment Temperature ◽

Hydroxyl Group ◽

Effect Of Temperature ◽

Acacia Hybrid

Abstract Acacia hybrid (Acacia mangium×auriculiformis) sapwood was heat-treated in nitrogen under laboratory conditions for 2–6 h at 210°C–230°C. Chemical composition and physical properties including water absorption and swelling were examined. The results showed that these properties were reduced significantly by heat treatment, and there is an interactive effect of temperature and time on them. Chemical changes of the wood surface were determined by X-ray photo-electron spectroscopy analysis. Results indicate that the O/C ratio decreases as a function of treatment intensity due to the migration of extractives and degradation products to the surface during heat treatment. The C1s peaks showed an elevated content of lignin and extractives, whereas the hydroxyl group content was diminished with elevated treatment temperature. The O1s peaks revealed an increase in the O1 peak and confirmed the course of C1s peaks. These results coincide with the decrease in water absorption and swelling of wood after heat treatment.

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Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology

International Journal of Food Engineering ◽

10.2202/1556-3758.1974 ◽

2010 ◽

Vol 6 (4) ◽

Cited By ~ 2

Author(s):

Emmanuel K. Asare ◽

Samuel Sefa-Dedeh ◽

Emmanuel Ohene Afoakwa ◽

Esther Sakyi-Dawson ◽

Agnes S. Budu

Keyword(s):

Response Surface Methodology ◽

Physical Properties ◽

Water Absorption ◽

Bulk Density ◽

Response Surface ◽

Functional Properties ◽

Colour Change ◽

Expansion Ratio ◽

Functional Characteristics ◽

Feed Moisture

Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends in a single screw extruder using response surface methodology. Product expansion ratio, bulk density, total colour change, water absorption capacities at 27°C and 90°C and swelling capacities were determined on the products using standard analytical methods. Expansion ratio, bulk density and total colour of extrudates from the sorghum-legume blends decreased with increasing feed moisture. Increasing the concentration of legumes in the product increased the water absorption capacities at 27°C and 70°C and increased swelling capacities due to the gel forming ability of the macromolecules (proteins and starch) in the products and availability of hydrophilic groups to bind water molecules, thus enhancing the functional properties of the blends. Models developed for the indices gave R2-values ranging from 61.6% (for water absorption capacity at 27°C) to 89.9% (for bulk density) with insignificant lack of fits indicating the adequacy of the model in explaining the data. The optimal conditions noted for producing the puffed extruded snack products with better physical properties and functional characteristics from sorghum-groundnut-cowpea blends were at 16-18% feed moisture, 14-16% cowpea and 6-8% groundnut additions.

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Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process

International Journal of Food Engineering ◽

10.1515/ijfe-2013-0074 ◽

2014 ◽

Vol 10 (3) ◽

pp. 417-426

Author(s):

Syed Zameer Hussain ◽

Baljit Singh

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Sensory Evaluation ◽

Functional Properties ◽

Extrusion Process ◽

Rice Grains ◽

Extrusion Die ◽

Breadth Ratio ◽

Rice Samples ◽

Determinant Factor

Abstract In order to obtain re-fabricated rice with properties similar to natural rice, a special cutter and six dies were designed and evaluated. All the dimensional and physical properties of re-fabricated rice were significantly affected by die type. The average values of all the properties studied increased with the increase in moisture content (from 10 to 14%), except length/breadth ratio and porosity which decreased with the increase in moisture content. Based on the dimensional and physical properties, the re-fabricated rice obtained through die IV (8 × 1.5 mm) was in close resemblance to natural rice (PR-116). In general, uncooked and cooked re-fabricated rice grains showed significantly harder and firm texture in comparison to natural rice. Furthermore, significant differences were observed with respect to colour, whiteness and translucence between re-fabricated rice samples and natural rice. Sensory evaluation data revealed significant decrease in oral tenderness and adhesiveness in re-fabricated rice against natural rice. The study demonstrated that appropriate design of extrusion die is determinant factor for developing re-fabricated rice with properties similar to natural rice.

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Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽

10.3390/pr9071228 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1228

Author(s):

Amro B. Hassan ◽

Salah A. Al Maiman ◽

Mohammed A. Mohammed ◽

Ghedeir M. Alshammari ◽

Dalal A. Alkhudhayri ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Vitamin C ◽

Bioactive Compounds ◽

Mineral Content ◽

Crude Fiber ◽

Carotenoid Content ◽

Total Phenolic ◽

Total Carotenoid ◽

Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

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MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i2.54338 ◽

2021 ◽

Vol 14 (2) ◽

pp. 117

Author(s):

Edy Subroto ◽

Rossi Indiarto ◽

Endah Wulandari ◽

Astri Puji Astari

Keyword(s):

Chemical Modification ◽

Water Absorption ◽

Functional Groups ◽

Functional Properties ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Starch Granules ◽

Potential Source ◽

Physical Modification ◽

Swelling Volume

<p>Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.</p>

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INVESTIGATION OF THE EFFECT OF HEAT TREATMENT ON THE QUALITY OF THE FEED ADDITIVE CONTAINING CARROT POMACE

Food Science and Technology ◽

10.15673/fst.v13i3.1483 ◽

2019 ◽

Vol 13 (3) ◽

Author(s):

B. Iegorov ◽

I. Cherneha ◽

L. Fihurska ◽

О. Tsiundyk

Keyword(s):

Heat Treatment ◽

Chemical Composition ◽

Moisture Content ◽

Physical Properties ◽

Shelf Life ◽

Angle Of Repose ◽

Feed Additive ◽

Qualitative Composition ◽

Canning Industry ◽

By Products

The main task of the compound feed industry is development and introduction of high-performance equipment and technologies, expansion of the resource base and the range of finished products. Along with this, in the canning industry, a lot of by-products are formed. By their chemical composition, they are as good as the main products. However, by-products of the canning industry are characterized by a high moisture content. They deteriorate very quickly and require immediate disposal. That is why, the purpose of the paper was to study the effect of heat treatment on the physicochemical properties and on the quantitative and qualitative composition of the microflora of the feed additive made with the use of carrot pomace. The physical properties, chemical composition, sanitary quality, and permissible shelf life of carrot pomace have been determined. The optimum quantitative and qualitative composition of the feed additive have been reasoned and researched. It has been established that the process of extrusion improves the physical properties and increases the digestibility of nutrients. It also improves the sanitary condition and extends the shelf life of the additive. As a result of extrusion of the feed additive, the moisture content decreased by 32.2%, the angle of repose increased by 11.8%, the flowability decreased by 33.3%, the damaged starch content decreased by 33.2%, and the amount of water-soluble carbohydrates became 5 times as big. Besides, under the influence of high temperature and pressure, the total number of bacteria decreased by 89%, and that of mould fungi by 83%. During storage of the feed additive for 6 months, the QMAFAnM decreased by 32.5%. The resulting feed additive will solve the problem utilizing canning industry by-products, expand the raw material base and reduce feed consumption.

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Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1407 ◽

2019 ◽

Vol 38 (03) ◽

Author(s):

P A Pawase ◽

A Shingote ◽

U D Chavan

Keyword(s):

Aspect Ratio ◽

Moisture Content ◽

Physical Properties ◽

Bulk Density ◽

Pearl Millet ◽

Functional Properties ◽

True Density ◽

Sample Weight ◽

Dimensional Properties ◽

Significant Difference

The study determined the physical properties of ﬁnger millet (FM) (Eluesine coracana) grains and the functional properties of FM ﬂour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM ﬂours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was signiﬁcantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was signiﬁcantly diﬀerent from FM ﬂour on all dimensional properties. Moisture content of milky cream showed higher signiﬁcant diﬀerence for both grains and ﬂours as compared to brown and black grain/ﬂours. Milky cream cultivar was signiﬁcantly diﬀerent in L , b , C , H values, WAC, BD and dispersibility for both FM grains and ﬂours. Data showed that brown ﬂour was signiﬁcantly higher in viscosity than in milky and black ﬂours. Microstructure results revealed that starch granules of raw FM ﬂours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM ﬂour.

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Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences

Journal of Agricultural Science and Food Technology ◽

10.36630/jasft_21006 ◽

2021 ◽

Vol 7 (4) ◽

pp. 57-65

Author(s):

Md. Hafizul Haque Khan ◽

◽

Mohammad Mainuddin Molla ◽

Ashfak Ahmed Sabuz ◽

Md. Golam Ferdous Chowdhury ◽

...

Keyword(s):

Vitamin C ◽

Sensory Evaluation ◽

Consumer Preferences ◽

Value Added ◽

Orange Peel ◽

Nutritional Composition ◽

Carotenoid Content ◽

Nutritional Requirement ◽

Total Carotenoid ◽

Total Carotenoid Content

The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.

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Preparation of thermoplastic molding from steamed Japanese beech flour

Holzforschung ◽

10.1515/hf.2010.035 ◽

2010 ◽

Vol 64 (2) ◽

Cited By ~ 10

Author(s):

Isoko Takahashi ◽

Takanori Sugimoto ◽

Yasuo Takasu ◽

Mariko Yamasaki ◽

Yasutoshi Sasaki ◽

...

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Water Absorption ◽

Internal Structure ◽

Bending Strength ◽

Wood Flour ◽

Beech Wood ◽

High Density ◽

Molding Process ◽

Japanese Beech

Abstract Thermoplastic molding has been prepared from beech wood flour steamed at 180°C or at higher temperatures without any additives. It exhibited a smooth and lustrous surface and had a high density of approximately 1.45 g cm-3. The internal structure of molding revealed that the flour particles were completely surrounded by black resin-like substance which was thermoplasticized by heat and pressure during the molding process. The chemical composition of the steamed flour and physical properties of molding were examined as a function of steaming temperature. Maximum bending strength and Young's modulus of molding reached 63 MPa and 11 GPa, respectively, at 180°C of steaming, which were much higher than those of a hardboard. The water absorption of the molding was 8% or less and decreased with the steaming temperature.

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